Using eggs in buttercream frosting and royal icing

by Chris
(Milpitas, California)

Meringue From Raw Egg Whites

Meringue Powder

Hi Lorelie,

I just found your site and it is the most informative of all that I have found. Thanks so much for your videos and instructions for those of us out here.My question is regarding using raw eggs in the buttercream frosting, royal icing etc. Everything I hear is not to consume eggs if not cooked. I make butter-cream frosting but don't use eggs. I am certain yours is much better. And I would like to try your recipe and your royal icing recipe, as well. What are your thoughts on this, as you have been doing this for so long. I appreciate any help you can offer.

Thanks..Chris

First of all Thank you for the wonderful compliment on my website. I am happy to help. using eggs in buttercream frosting is safe because the hot sugar syrup actually cooks them. I can't say the same for the royal icing, because it doesn't require hot syrup. But I do use lemon juice which I believe does sort of cook the whites because of the acidity in them. You can use a meringue powder which may be safer. I usually do use the egg whites raw and beaten then add a ton of confectioners sugar and a little lemon juice.